Roasted Red Pepper Tapenade Recipe

Roasted Red Pepper Tapenade Recipe
Roasted Red Pepper Tapenade Recipe photo by Taste of Home
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Roasted Red Pepper Tapenade Recipe

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When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 garlic cloves, peeled
  • 2 cups roasted sweet red peppers, drained
  • 1/2 cup blanched almonds
  • 1/3 cup tomato paste
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh basil
  • Toasted French bread baguette slices or water crackers

Directions

In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, 6-8 minutes or just until tender. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
Sprinkle with basil. Serve with baguette slices. Yield: 2 cups.
Originally published as Roasted Red Pepper Tapenade in Taste of Home Christmas Annual Annual 2016, p7

Nutritional Facts

2 tablespoons dip: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 152mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.

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  • 3 garlic cloves, peeled
  • 2 cups roasted sweet red peppers, drained
  • 1/2 cup blanched almonds
  • 1/3 cup tomato paste
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh basil
  • Toasted French bread baguette slices or water crackers
  1. In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, 6-8 minutes or just until tender. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
  2. Sprinkle with basil. Serve with baguette slices. Yield: 2 cups.
Originally published as Roasted Red Pepper Tapenade in Taste of Home Christmas Annual Annual 2016, p7

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